- 2 cups unsweetened 100% fruit juice (a mixed blend of light-colored juices is optimal, such as apple-strawberry-orange juice)
- 2 tablespoons water
- 1 cup couscous
- 1/4 cup slivered almonds
- 1/4 cup shelled pistachios
- 1 tablespoon 70% vegetable oil margarine spread
- 1 teaspoon cinnamon
- 1 tablespoon fresh pomegranate seeds (optional)
Place juice and water in a small saucepan, cover and bring to a boil. Add couscous, cover, and cook for 5 minutes. While couscous is cooking, grind almonds and pistachios in a food processor, blender, or nut grinder. After couscous has cooked for 5 minutes, remove from heat, and stir in ground nuts and margarine with a fork to distribute ingredients and fluff couscous. Heap couscous in a serving bowl and sprinkle with cinnamon and optional pomegranate seeds. May be served at room temperature.
Yield: 2 2/3 cups. Serving size: 1/3 cup.
Nutrition Facts Per Serving:
Calories: 157, Carbohydrates: 26 g, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1/2 fruit, 1 fat. Carbohydrate choices: 2.
Sharon Palmer is a registered dietitian and freelance writer in Southern California.